Brown the ground chuck in a little butter in a large pot or Dutch oven over medium-high heat for about 10 minutes, until browned.

Drain off any excess grease.

Add the minced onion to the pot and cook until softened, about 5 minutes.

Stir in the kidney beans, undiluted tomato soup, salt, and chili powder.

Bring the mixture to a simmer.

Reduce heat to low and simmer for 30 minutes, stirring occasionally.

Add warm pepper sauce to taste before serving.